Directions

Preheat oven to 375 degrees F (190 degrees C).

Place 1 tablespoon of the butter or margarine in a 9 inch round cake pan and place in oven to melt. Once the butter or margarine has melted remove the pan from the oven and stir the brown sugar into the melted butter or margarine. Spread to coat the bottom of the pan evenly. Arrange the peach slices in the pan and set aside.

Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form. Set aside.

Cream the remaining 8 tablespoons of the butter or margarine with the white sugar. Beat in the egg yolks, then the milk and the vanilla extract.

Stir the graham cracker crumbs, baking powder, and salt together. Beat the graham cracker mixture into the egg yolk mixture. Gently fold the beaten egg whites into the batter. Pour the batter into the prepared pan, over the top of the peaches.

Bake at 375 degrees F (190 degrees C) for 40 minutes. Remove cake from oven and immediately invert the cake upside down onto a large plate. Because this cake is so moist, it should be stored in the refrigerator. Makes about 8 servings.

Most Helpful Positive Review

Aug 12, 2008

I definitely enjoyed the taste of this cake, but I cut down the sugar to 1/2 cup, which was enough for me. If I made it again I would add less milk because I think the batter was too runny. That might also help the peaches brown a little.

Most Helpful Critical Review

I used 1/2 package of vanilla instant pudding mix and 1 small package of Kellogg's Frosted Flakes (crumbled) instead of the 3/4 cup sugar to make the cake more firm and not-as-sweet. The result is pretty good. Worth a try. ^-^.

I was excited to make this because it was rated so well. I took it to a get together of friends. Thankfully they were all FRIENDS because this really wasn't that great. The texture was odd and a little runny and it was TOO sweet. I was not impressed.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.